Welcome to Bake Club, Amy. She did some fantastic baking for our coffee group. Here's Annabel Langbein's orange cake:
1 orange (unpeeled)
1 tsp Baking soda
125gms softened butter
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 cup sultanas or raisins
1/2 cup chopped walnuts (optional)
Preheat oven to 160 deg C (fanbake). Grease a 20cm diameter cake tin and line the base with baking paper.
Cut
the orange into quarters, remove the seeds and whizz in a food
processor until finely chopped. Dissolve B soda in 1/2 cup water and add
to the food processor with butter, sugar, eggs, vanilla and flour.
Whizz to combine. Add sultanas or raisins, and walnuts if using, and
stir with a spoon or pulse several times to just combine (don't whizz
them or they will break up)
Pour into prepared cake tin and bake until a skewer inserted into the centre comes out clean. (about 1 hour)
Orange lightening cake will keep in an airtight container for up to a week or can be frozen.